Lesley Chesterman talks all things food on Wednesdays at 7:10am:
Ten easy tips to clean up your act
1) Cut the sugar and milk from your coffee. Sounds hard, but once you do you'll never turn back. This step is easier, of course, if you're drinking good coffee.
2) Try to eliminate meat from your diet at least once a week or better yet twice. Also, try to make one of your daily meals raw, as in salad, or raw vegetables with hummus.
3) Move to get your heart pumping for at least 20 minutes a day. Book a fixed time daily for exercise. If you don't plan it, chances are you won't do it!
4) When snacking, opt for dried fruit and nuts, such as a mixture of almonds and dried cranberries. For breakfast try soaked whole almonds, which are simply soaked in cold water overnight. The soaking reduces the bitterness of the peel. A green smoothie is another great way to start your day. (see recipe below)
5) Cut out as many white foodstuffs as possible from you diet: white sugar, white flour, white rice and white pasta, in favour of the brown or whole wheat equivalents
6) Eat dinner early. Try to have your last bite polished off by 7 p.m.
7) Use small plates to control portion size and avoid taking seconds.
8) Soup! Try to make soup one of your daily meals. And avoiding dressing it up with cream, butter and an excess of salt. Also, ditch the fluffy white roll alongside.
9) Drink ice water with a slice of lemon or cucumber instead of soda, at night, finish off the day with a cup of ginger tea. Just pour boiling water over a few slices of fresh ginger and allow to steep for 5 minutes before drinking. Ginger also helps with digestion.
10) Breath and set time for relaxation. Get a massage, visit a spa if possible (there are many deals to be had in January). If you can, take a sauna -- especially an infrared sauna -- to help sweat out toxins. Follow that with an icy cold shower to help boost circulation. It really works!
Anie Toole green smoothie
(makes 750 mL, about 2 servings)
Green smoothies are very popular in detox menus and happily taste much better than they sound. This recipe comes from Anie Toole, co-owner of the organic farm, Kale et Cie! and a kitchen collaborator at the Eastman Spa in the Eastern Townships.
1 to 1 1/2 cups kale or Swiss chard (stems removed)
3/4 cup celery, roughly chopped
3/4 cups cucumber, peeled and roughly chopped
1/4 cup parsley
1/4 cup sunflower sprouts
2 tablespoons ripped basil leaves
2 cups diced mango
1/2 cup strawberries
1 to 1 1/2 cups banana slices
1 1/2 cups water
Blend everything together thoroughly in a high-speed blender. For a smoother texture, pass through a sieve before serving. Keeps refrigerated up to 2 days.